The New Chicken Noodle Soup

Ingredients

• 2 pieces Chicken Breasts (bone‑in, skin‑on for richer broth)
• 8 cups Water (for broth)
• 4 stalks Scallions (separate whites and greens; whites go in broth, greens added at end)
• 3 tablespoons Soy Sauce (Korean ganjang preferred)
• 2 tablespoons Gochujang (spicy red Korean chili paste)
• 1 teaspoon Sesame Seeds (toasted)
• 1 teaspoon Toasted Sesame Oil (adds nutty aroma)
• 1 cup All‑Purpose Flour (for hand‑torn noodle dough)
• 0.33 cup Water (for dough) (approximately a third cup)
• 1 teaspoon Salt (divided between broth and dough)
• 2 carrots Carrots (sliced into rounds)
• 1 zucchini Zucchini (cut into half‑moon pieces)
• 3 cloves Garlic (minced)
• 1 small onion Onion (roughly chopped)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Gochugaru (Korean red pepper flakes) (optional for extra heat)

Instructions

1. Make the Hand‑Torn Noodle Dough

   In a mixing bowl combine 1 cup flour, 1 tsp salt, and 0.33 cup water. Stir to form a shaggy dough, then knead by slapping the dough against the bowl for about 4 minutes until smooth and elastic.

   Time: PT5M

2. Start the Broth

   Place the bone‑in chicken breasts, 4 scallion whites, 3 tbsp soy sauce, 1 tsp salt, 0.5 tsp pepper, minced garlic, and chopped onion into the large pot with 8 cups water. Bring to a low simmer, partially cover, and cook for 30 minutes.

   Time: PT30M

   Temperature: low simmer

3. Prep the Vegetables

   While the broth simmers, slice carrots, cut zucchini, separate scallion greens, and mince the remaining garlic.

   Time: PT10M

4. Remove Cooked Chicken

   When the chicken reaches temperature, lift it out of the pot, let it rest 2 minutes, then shred the meat off the bone using your fingers.

   Time: PT2M

5. Add Carrots

   Increase the pot’s heat slightly and add the sliced carrots. Simmer for 10 minutes until just tender.

   Time: PT10M

   Temperature: medium simmer

6. Cook Hand‑Torn Noodles

   Pinch off small pieces of the dough, stretch them thin, and drop directly into the simmering broth. Cook for about 3 minutes until the noodles float and are tender.

   Time: PT3M

7. Add Zucchini and Shredded Chicken

   Stir in the zucchini pieces and the shredded chicken. Cook for another 5 minutes, keeping the zucchini crisp‑tender.

   Time: PT5M

8. Finish the Soup with Sauce

   Whisk together 2 tbsp gochujang, 1 tsp toasted sesame seeds, and 1 tsp toasted sesame oil. Stir the mixture into the pot and simmer for 2 minutes to meld flavors.

   Time: PT2M

9. Garnish and Serve

   Stir in the scallion greens, taste and adjust salt or soy sauce if needed, then ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g